Nasi Kerabu Blue Flower
To add on to the flower theme of the dish why not combine it with a refreshing flower salad.
Nasi kerabu blue flower. Heat 2 cups water and soak flowers for about 10 minutes until water is blue. Apparently butterfly pea flower tea is getting quite trendy if only for its very instagrammable colour. Utterly delicious for the eyes and stomach. Nasi kerabu is a malaysian cuisine rice dish a type of nasi ulam in which blue colored rice is eaten with dried fish or fried chicken crackers pickles and other salads.
Rice cooked with butterfly pea brew results in blue rice. This dish originated from the north eastern states of kelantan and terengganu on peninsular malaysia but can now be found all across malaysia and even in singapore. Nasi kerabu gets its colours from the vibrant blue of the butterfly pea flowers. There are many variations of nasi ulam malay herb rice and nasi kerabu stands out with its signature blue rice naturally coloured with dried butterfly pea flowers.
This recipe is best with. Its called nasi kerabu in malaysia. Nasi kerabu is traditionally served with fried or grilled meat chicken or fish and assortment of herbs and vegetables and crackers. Nasi kerabu with its signature blue rice is made from the petals of bunga telang or blue peas flower.
Add kafir lime lemongrass rice and salt and cook rice normally. This recipe was first published in flavours magazine.